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Australia − Lamb Shank Pie
4−6 Lamb shanks (chopped in half) 1 large carrot 1 parsnip 2 tomatoes 6 oz. veal/chicken stock 2 tablespoons tomato paste juice and grated rind of 1 lemon pinch of sugar 2 tablespoons parsley 2 tablespoons chopped garlic 1 tablespoons butter 1 tablespoon vegetable oil seasoned flour(for dusting) 1 onion 1 stick of celery 1 cup red wine 2 tablespoons basil 2 cups mashed potatoes Dust the shanks in flour and brown them in butter and oil in a heavy skillet or fry pan. Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste and cook ever so gently for about 90 min or until meat starts to soften (you may have to add a little more water or wine.) In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan; you may have to add a little more oil. After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind. Cook gently for another few minutes. Transfer partly cooked lamb shanks into a casserole dish. Skim off any fat formed during cooking. Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre heated 190 degree oven for about 30 minutes. Serve piping hot with crusty bread.

Canada − Cheddar Cheese Soup
3 cups milk 1 cup chicken broth 6 slices bacon, diced 1/4 cup finely diced red onion 1/4 cup finely diced celery 1/4 cup chopped scallion 3 Tablespoons all−purpose flour 2 cups shredded Canadian white cheddar cheese 1/2 teaspoon Tabasco sauce, or to taste 1/2 teaspoon Worcestershire sauce 12 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste Snipped fresh chives or minced scallions for garnish In a 2−quart saucepan, heat the milk and the chicken broth over medium−low heat. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Add the red onion, celery, and scallion and cook, stirring, until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly, for 3 minutes. Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, or until thickened. Remove the Dutch oven from the heat and stir in the cheese, Tabasco sauce, salt, and pepper until the cheese is melted and the soup is smooth. Serve the soup hot, garnished with chives.

Canada − Cheddar Cheese Soup

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China − Hot−Fried Crispy Shredded Beef
4 eggs 1/2 teaspoon salt 4 oz. corn starch 1 lb. topside of beef, cut into matchstick strips 2 cups vegetable oil 3 medium carrots, scraped and cut into matchstick strips 2 spring onions, cut into 1 inch sections 2 dry red chilies, shredded 3 garlic cloves, crushed 6 teaspoons sugar 2 tablespoons soy sauce 4 tablespoons wine vinegar Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degree F, or until a cube of bread browns in 30 seconds, and stir−fry the beef for 1 1/2 minutes or until crispy. remove and drain on paper towels. Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove and drain on paper towels. Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chilies and garlic. Stir−fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.

Czech Republic − Kolaches
1 cup sour cream 1/2 cup sugar 1 1/2 teas. salt 1/2 cup butter, softened 2 pkgs. dry yeast 1/2 cup warm water 2 eggs, beaten 4 cup flour (maybe more) Filling Streusel Topping 1/3 Additional butter or margarine, melted Heat sour cream until warm. Stir in sugar, salt and softened butter. Set aside to cool. Sprinkle yeast over warm water; let stand until yeast dissolves. Add to sour cream mixture. add eggs and flour and mix well (dough does not need kneading). If necessary, work in enough flour to make dough spongy but not sticky. Put dough in a large, greased bowl; cover, and refrigerate overnight. Remove dough from refrigerator. Shape into balls about 1 1/2 inch in diameter, and place on lightly greased baking sheets about an inch apart. Flatten balls to 1/2 inch and let rise for about 10 minutes. Make indentions in the middle of each kolache by pressing down firmly with the first two fingers of both hands. Spoon about 1 T filling into each indention. Sprinkle about 1/2 t streusel topping over filling. Cover kolaches with a sheet of wax paper, and let rise until double in bulk. Remove wax paper and bake in 350 degree oven for 15−20 min. or until light tan. Remove from oven and brush top edges and sides with melted butter. Makes about 2 dozen.

Czech Republic − Kolaches

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Denmark − Hasselnodlagkage
9 egg yolks 2/3 cup sugar 3/4 cup blanched almonds −− ground 3/4 cup hazelnuts −− ground 9 egg whites 1/4 cup cherry brandy 1/4 cup raspberry jam 1 pint whipping cream 24 whole hazelnuts Powdered sugar Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well. Beat the egg whites until stiff. Fold into the yolk mixture. Bake in 2 well−buttered layer−cake tins in a preheated moderate oven 350F until the top of the cake springs back quickly when you touch it. Remove from oven and let cool. Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other. Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.

Denmark − Hasselnodlagkage

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Egypt − Feteer Bel Asaag
1 large onion, chopped 1 lb. super lean ground beef 2 tablespoons olive oil 1/2 cup water salt and pepper 1 cup chopped nuts (optional) 1 stick of butter 1 egg 1 cup milk 1 package frozen Fillo dough sheets (thawed overnight) Saute the onion in the oil until it changes color to dark yellow. Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated. If you decide to use nuts add them at this time. Open the Fillo dough package and divide the sheets in half (they are usually sheets of 10X20" rectangles, you want to end up with 2 stacks of 10X10 sheets. In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets. Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets. Don't worry about spreading the butter on the sheets. When you finish with all the dough, cut the feteer in 2X1" squares with a sharp knife. Mix together the left−over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork. Pour the egg mixture gently over the feteer and bake, uncovered, in a 375F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.

Egypt − Feteer Bel Asaag

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France − Poulet aux Morilles
l ounce dried morel mushrooms l cup hot milk l frying chicken, cut into 8 serving pieces 1/4 cup vegetable oil 2 tablespoons unsalted butter 1 tablespoon all−purpose flour l/2 teaspoon dried thyme leaves 1 1/2 cups dry white wine 2 tablespoons Cognac l cup Creme Fraiche Beurre manie (1 tablespoon all−purpose flour mixed with 1 tablespoon unsalted butter) Salt and freshly ground white pepper 2 cups hot cooked rice Creme Fraiche 1 cup heavy cream 1/2 cup sour cream Whisk the cream and sour cream together in a mixing bowl. Cover with plastic wrap and let sit at room temperature until thickened, about 8 hours. Put a filter in a coffee filter top or line a strainer with a double thickness of paper towels and set over a bowl. Scrape in the thickened cream. Let drain in the refrigerator, covered with plastic wrap, until very thick, at least 12 hours or up to 24 hours. Spoon the cream into a covered container and refrigerate. Creme Fraiche will keep in the refrigerator for 1 week. Cover the morels with the hot milk and let them soak for 30 minutes. Meanwhile, pat the chicken pieces dry with paper towels. Heat the oil and butter together in a skillet or saute pan large enough to hold the chicken in one layer without crowding. Cook the chicken pieces over medium−high heat until golden brown on both sides, about 10 minutes altogether. Transfer the chicken to a plate. Reserve. Strain the morel soaking liquid through a sieve lined with dampened cheesecloth. Squeeze the mushrooms with your fingers to force out as much liquid as possible. Reserve. Discard the cheesecloth with the sediment and set the liquid aside. Rinse the mushrooms under cold running water to remove any grit.
France − Poulet aux Morilles 15

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Drain and squeeze dry. Cook them over medium−low heat in the fat remaining in the skillet for about 4 minutes, stirring often. Discard all the fat from the skillet. Return the chicken pieces in one layer to the skillet, adding any juices from the plate. Sprinkle with the flour and thyme and turn the pieces to coat. Pour in the wine, bring to the boil, cover and simmer for 15 minutes, turning the chicken once. Uncover the pan and simmer until the chicken is fork−tender, about 15 minutes more. To make the sauce, first remove the chicken and mushrooms with a slotted spoon to a bowl and cover loosely to keep warm. Degrease the pan juices. Whisk in the Cognac, mushroom liquid and Creme Fraiche. Cook, whisking, over low heat until smooth. The sauce should be just thick enough to coat a spoon. If necessary, whisk in the beurre manie, 1 teaspoon at a time, to thicken the sauce. Season to taste. Return the chicken, mushrooms and any liquid in the bowl to the pan. Stir to coat the pieces with the sauce and heat through. Do not let boil. Spoon chicken and mushrooms onto a serving dish and serve with cooked rice.

France − Poulet aux Morilles

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France − Foie de Veau au Sauternes
2 medium onions [about 8 ounces total], ends cut flat, peeled, cut in half lengthwise 1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces 2 small carrots [about 4 ounces total], peeled, cut to fit the feed tube vertically 3 plum tomatoes [about 9 ounces total], quartered and seeded 3 1/2 pounds fresh spinach, washed, stems removed 1 cup veal stock, preferably homemade 1/2 cup Sauternes Salt and freshly ground black pepper 6 slices calf's liver [about 5 ounces each], trimmed Slice the onions thin, and saute in 2 tablespoons butter over low heat until the onions begin to exude their liquid, about 5 minutes. Cover and cook, stirring occasionally, until the onions are golden and very soft, about 25 minutes more. For flower−like carrot slices, make 5 evenly−spaced lengthwise cuts on each carrot piece with a fruit and vegetable stripper; slice them into very thin rounds. Reserve. Coursely chop the tomatoes. Reserve. Bring a large pot of water to the boil, add the spinach and cook for 2 minutes. Drain and rinse under cold running water until cool enough to handle. Squeeze the spinach to remove all the liquid. Pulse the spinach, in a food processor until finely chopped, about 6 times. Add the onions and process until smooth, about 1 minute. Reserve. To make the sauce, bring the stock, Sauternes and chopped tomatoes to the boil in a medium skillet. Cook until reduced by one−third, about 9 minutes. Strain into a small saucepan, pressing on the tomatoes to exude all their liquid: there should be about l/2 cup. Set the skillet aside. Whisk 8 tablespoons of the butter, one piece at a time, into the reduced liquid, over low heat. Season to taste and keep warm. Add 2 tablespoons butter to the skillet used to reduce the sauce. Add the spinach mixture and season to taste. Keep warm, stirring occasionally. Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons butter over medium high heat until golden brown on the outside but still pink on the inside, about 2 minutes on each side. Remove to a plate and cover loosely with foil to keep warm. Cook the remaining liver, adding more butter as necessary. Meanwhile, blanch the carrot slices in boiling water until just tender, about 2 minutes. Drain.
France − Foie de Veau au Sauternes 17

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Fill a pastry bag fitted with a l/2−inch star tip with the spinach mixture. Pipe some spinach around the inner rim of 6 individual serving plates. Cut each piece of liver diagonally into 3/4 inch wide slices and arrange spoke−fashion on each plate. Spoon an equal amount of the sauce on each serving and garnish with the carrot slices.

Germany − Zwetschgenknodel
3 medium potatoes, boiled the previous day, peeled 1 tablespoon butter 2 egg yolks pinch of salt 2−3 heaping tablespoons flour 1 1/4 lbs. damson plums (sometimes called prune−plums) 1 sugar cube for each plum Toppings: melted butter 1/4 cup bread crumbs 3 tablespoons sugar 1 teaspoon ground cinnamon Wash the plums, wipe dry, remove stomes, and insert a sugar cube into the center of each plum. Smash the boiled potatoes and mix with the cool melted butter, egg yolks, and salt, then add as much flour as it takes to produce a slightly adhesive dough. Note that less flour you use the better they will turn out. Keep your hand cool, take enough dough to cover the plums with 1/4−1/2 inch thickness; carefully press the edges together. Drop into boiling water and simmer until they start to float. Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it. Or serve with breadcrumbs, browned in butter.

Germany − Zwetschgenknodel

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Greece − Baklavas
Filling: 1 pound walnuts, coarsely chopped 1/4 cup sugar 1 teaspoon cinnamon Pastry: 1 pound phyllo pastry 6 oz. unsalted butter, melted Syrup: 1/2 pound sugar 10 oz. water 2 cinnamon sticks 2 teaspoons lemon juice some lemon peel 2 tablespoons honey Mix all the filling ingredients in a bowl. Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the phyllo against the baking dish roughly and, allowing 1 inch extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of phyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of phyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7−8 more layers of phyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven at 375F for 15 minutes; lower the heat to 350F and cook for a further 20 minutes. In the meantime, prepare the syrup. Place all the
Greece − Baklavas 23

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syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6−8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup. Cut and serve.

Iceland − Leg Of Lamb with Caramel Potatoes
Leg of Lamb 1 Leg of Lamb Salt, Pepper 1 cup Cream 2−3 tablespoons Flour Put the Leg of Lamb on a grid in a roasting pan and pour one quart of water into the pan. Place into oven, then heat oven to 300F. Roast for one hour for each 2 lbs. of weight. Pour the stock from the pan over the Leg of Lamb occasionally with a spoon. For the last half hour of cooking switch on the grill, and grill the Leg of Lamb on both sides. Sieve the stock into a casserole and skim off the fat. Thicken the sauce with flour, season, and color with gravy browning. Stir in the cream and remove from the heat. Serve with Caramel Potatoes. Caramel Potatoes 1 lb. Potatoes, medium size, cooked and peeled 1 1/2 oz. Margarine 5 tablespoons Sugar Place the sugar on a frying pan and heat until it starts melting, stir in the margarine. When golden, remove from heat, add potatoes, rolling them carefully around so they are completely covered with caramel.

Iceland − Leg Of Lamb with Caramel Potatoes

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India − Naan
4 cups all−purpose flour 1 Tablespoon sugar 1 Tablespoon double−acting baking powder 1/4 teaspoon baking soda 1/2 tsp salt 2 eggs 1 cup milk 4 to 6 teaspoons ghee or melted butter Combine the dry ingredients in a large mixing bowl and stir until the ingredients are thoroughly mixed. Make a well in the center of the mixture and add the eggs, stirring them into the mixture. Add the milk in a thin stream (or a little at a time if you only have two hands), and stir until all the ingredients are well combined. Gather the dough into a ball and knead for about 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Moisten your hands with a teaspoon of ghee, rub it over the ball of dough, and place it in a bowl. Drape a kitchen towel over the bowl and allow to sit at room temperature for about 3 hours. Place two ungreased baking sheets in the oven and preheat the oven and the sheets to 450F. Divide the dough into 6 equal pieces and flatten each into a tear−drop, or leaf shape about 6 inches long and 31/2 inches across at its widest point. Use your fingers to do this, and moisten them with ghee as needed to prevent the dough from sticking. The ghee also assures the proper texture of the bread, so moisten your fingers with it even if the dough is not sticky. Arrange the bread "leaves" side by side on the preheated baking sheets and bake them for about 6 minutes, or until they are firm to the touch. Slide them under the broiler for a minute or so to brown the tops lightly. Serve warm or at room temperature.

India − Naan

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Italy − Basic Italian Bread
Biga: 1/2 Teaspoon Active Dry Yeast 1 Cup Lukewarm water 2 Cups Unbleached, All−purpose Flour Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight. Bread: 2 Cups Warm Water (about 90 degrees F.) 1 Pkg. Active Dry Yeast 5−6 Cups All−purpose, Unbleached Flour 2 Ts. Salt Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day. Turn out your dough onto a floured baking sheet, and without overworking it too much, shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Preheat the oven to 350F and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300F and bake for another 30−45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature and serve.

Italy − Basic Italian Bread

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Italy − Gnocchi Alla Giordano
2 pounds Baking potatoes cup All−purpose flour 1 Whole egg plus 1 Egg yolk, lightly beaten 2 tablespoons Unsalted butter, softened 1 teaspoon Salt Freshly grated Parmesan cheese Tomato sauce Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt. Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each piece of dough lightly over the coarse side of a cheese grater over a large pot of boiling salted water. Cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve.

Italy − Gnocchi Alla Giordano

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Italy − Asparagus Pasta col Pesto
3 cloves garlic, minced 1/4 to 1/2 cup olive oil (do not substitute) 1 cup chopped or sliced asparagus, use only the tender half or tips (asparagus can be substituted with broccoli, string beans, or zucchini) 2 tablespoons minced onion 1/4 to 1/2 cup fresh basil, finely chopped 8 ounces pasta noodles of your choice grated Parmesan cheese Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm. Prepare the pasta of your choice according to package directions except for the following: Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve with French bread and additional parmesan cheese.

Italy − Asparagus Pasta col Pesto

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Japan − Yakitori
The sauce: 1 tablespoon granulated sugar 1/4 cup mirin (sweetened cooking sake) 1/2 cup sake 1/2 cup soy sauce Mix ingredients over high heat and bring to a boil. Reduce heat to medium−low and simmer until reduced to one cup. (About 10 to 15 min.) Set aside. 12 ounces of boned, skinless chicken 8 ounces of chicken livers cold water 4 medium dried chinese black mushrooms, soaked in hot water until soft 2 medium green bell peppers 1 medium leek 16 to 20 skewers 1 lemon, cut into wedges Soak the bambo skewers in cold water while you cut up the ingredients. Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry. Remove the mushroom stems from the water and cut each cap into halves. Then cut each green pepper into 1−inch squares. Cut the leeks into 1− inch lengths. Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry. Serve with the lemon wedges.

Japan − Yakitori

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Korea − Kim Chee
2 pounds napa or celery cabbage 1/2 cup coarse salt 4 cups water 1 1/2 tablespoons crushed red pepper flakes 1 clove garlic, finely minced 1 teaspoon fresh ginger, minced 1 tablespoon granulated sugar 2 green onions, finely chopped Rinse the cabbage in cold water and drain. Cut the cabbage into 1−1/2−inch squares. Sprinkle with salt, add the water, and let stand overnight. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar or other container and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure.

Mexico − Flan
1/2 Cup Sugar 1 Cup Milk 3 Large Egg yolks 1 Teaspoon Vanilla extract 14 Ounce Sweetened condensed milk 3 Large Eggs 1/2 Teaspoon Almond extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel−colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2". Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.

Mexico − Flan

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Mexico − Sopaipillas
4 Cup Flour 2 Teaspoon Sugar 1/4 Cup Shortening or lard 1 Tablespoon Baking powder 1−1/2 Teaspoon Salt 1 1/4 Cup Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10−15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.

Nicaragua − Gallo Pinto
1 cup gallo pinto beans 1 bay leaf 1 small onion, peeled 1 whole clove 2 cloves garlic, peeled salt 1 1/2 cups long−grain white rice 4 tbsp olive oil 1 onion, finely chopped Freshly ground black pepper Soak the beans in a pot in cold water covered by at least three inches of water at least four hours. Drain the beans and place in a large pot with two quarts of water. Pin the bay leaf to the onion with the clove, and add to the beans. Add the garlic. Gradually bring the beans to a boil, skimming off any foam. Reduce the heat and gently simmer the beans, uncovered, until tender, about 1 1/2 hours, adding salt, to taste, during the last ten minutes. Drain the beans and refresh under cold water. Discard the onion. Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large heavy saucepan. Add the rice and return to a boil. Reduce the heat and gently simmer the rice until tender, about 18 minutes. Let the rice sit, covered, five minutes, and fluff with a fork. Heat oil in a large frying pan. Add the onion and thoroughly brown over medium heat, about five minutes. Add the beans and rice and cook over medium heat until the rice is lightly browned and the mixture is very aromatic, about five minutes. Correct the seasonings before serving.

crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350 degrees F. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough. Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.

Portugal − Caldeirada De Peixe
1/2 pound fish or shellfish, any kind 1/2 teaspoons salt 4 tablespoons olive oil 2 onions, chopped 8 tomatoes, peeled & chopped 1 green pepper, seeded & chopped 4 large cloves garlic, crushed 1 pinch nutmeg 1/2 teaspoon ground allspice 3 teaspoons piri−piri sauce (recipe follows) 1 small glass dry white wine 1/2 ounce cilantro, chopped 4 slices of bread with the crusts cut off Clean the fish and cut into fairly small pieces, removing as many bones as possible. Sprinkle the salt over the fish and leave while you make the following sauce. Heat 2−3 Tbsp of the oil in a saucepan and stir in the onions, tomatoes and pepper. Cook gently until they start to soften, then put in the garlic, nutmeg, allspice and piri−piri sauce. Add the wine and a little water. Cook for about 5 minutes, stirring frequently, then remove from the heat. Lightly oil the bottom of a shallow, ovenproof dish (preferably earthenware). Put in a layer of fish followed by a layer of sauce and sprinkle with coriander. Continue with these layers until the ingredients are used up. Cover the top of with the bread and sprinkle well with the remaining oil or dot with a little butter. Cook in a pre−heated oven at 350F for about 30 minutes or until the fish is tender. Serve with boiled or sliced and fried potatoes, bread and a slad to make a substantial main meal. If you cannot obtain coriander leaves, you can use fresh parsley instead, but this will alter the flavor of the dish. Piri−Piri Sauce: 1 1/4 cups olive oil 8 chilli peppers with tops removed 1 small piece lemon rind
Portugal − Caldeirada De Peixe 47

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1 bay leaf Pour the oil into a small, screw−top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.

Portugal − Caldeirada De Peixe

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Puerto Rico − Taino Pollo Picante
1 4−pound chicken 8 garlic cloves, peeled 1 teaspoon salt 1 tablespoon chopped fresh oregano 1 teaspoon black peppercorns 4 small hot chili peppers 1 teaspoon minced fresh gingerroot 1/4 teaspoon saffron threads 1/2 teaspoon ground cumin seeds 1/2 cup olive oil 2 teaspoons paprika 3 chopped green onions 2 medium tomatoes, chopped 1/3 cup chicken stock 1/2 cup burgundy 1 tablespoon chopped fresh cilantro Garnish: lemon wedges Wash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste. Spread the mixture evenly over the chicken parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the chicken parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients. In a preheated deep skillet, over low−to−medium heat, arrange marinated chicken pieces side by side and brown the chicken on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chicken prior to serving.

Russia − Blinis
2 cups milk, scalded and cooled 2 packages quick rising yeast 1/2 cup warm water (105F) 1 teaspoon sugar 1/2 cup buckwheat flour 2 cups all−purpose flour 3 eggs, separated 1/2 teaspoon salt 3 tablespoons sour cream 3 tablespoons melted butter, cooled; plus more for cooking 1 1/2 cups additional milk Put the yeast in water and add sugar. Let sit for 5 minutes, then stir to dissolve the yeast. In an electric mixer combine the scalded (cooled) milk, yeast mixture, both flours, the egg yolks only, salt, sour cream, and melted butter. Mix thoroughly. Beat the egg whites until they form soft peaks and gently fold into the batter. Allow to rise for 30 minutes, and then stir in additional milk. Heat an electric skillet to 400F, or a large frying pan on medium high. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each. They should be about 3 to 4 inches in diameter. Cook until golden and turn. Serve with lumpfish caviar and/or sour cream.

Russia − Blinis

51

Russia − Pelmeni
2 cups flour 1 cup milk or water 1/2 teaspoon salt 1 tablespoon vegetable oil 3 eggs 1/2 pound beef 1/2 pound pork 1 medium onion salt and pepper, to taste Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of the mincemeat, fold into half−moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later (you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil in a lot of water, as they can stick to each other. Salt the water rather heavily. Carefully drop pelmeni into boiling water. Stir them from time to time and boil for 20 minutes. Pelmeni are served with butter, sour cream, vinegar, or ketchup.

Syria − Koosa
6 small zucchini (or 3 large cut in half) 1/2 pound ground lamb (or beef) 1/4 cup uncooked rice 2 pressed garlic cloves 1 minced onion 2 teaspoons salt, divided into two−one teaspoon portions 1 8−oz. can tomato sauce 3 cups water 2 tablespoons lemon juice Wash zucchinis and cut green caps off. Core each zucchini with a coring knife, scooping out insides. Save the insides and set aside. Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well. Stuff each zucchini with the meat mixture. If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing. In the bottom of a 5−quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them. Add remaining salt, tomato sauce, water and lemon juice. Bring to a boil on high heat. Reduce to medium heat and cook for 20 minutes, or until tender. Serve with rice or bread.

Syria − Koosa

54

Tunisia − Salata Mechouia Nablia
1 pound large red peppers 1 fresh red chili 2−4 garlic cloves, unpeeled 3 well flavored tomatoes 1 teaspoon caraway seeds 2−3 tablespoons olive oil salt quarters of hard boiled eggs, chunks of canned tuna fish and black olives to serve Preheat the broiler and place the peppers, chili, garlic and tomatoes in a broiler pan and cook, turning occasionally until the skins are charred and blistered, and the garlic is soft. Leave to cool then peel the vegetables. Discard the cores and seeds from the peppers and chili, and the seeds from the tomatoes. Put all the vegetables into a blender or food processor. In a frying pan, gently heat the caraway seeds and oil until fragrant. Add to the blender or food processor with the salt and puree to a paste. Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish and black olives.

Tunisia − Salata Mechouia Nablia

55

Turkey − Eggplant Imsakaa
2 eggplants 1 tablespoon salt 1/2 cup vegetable oil 1 pound lamb (or beef), cut into 1/2 inch cubes 1/2 teaspoon salt 1/4 teaspoon black ground pepper 1/2 teaspoon Middle Eastern spice 1 8−oz. can tomato sauce 2 cups water 2 medium ripe tomatoes, sliced Slice eggplants lengthwise into 1/2 inch thick slices. Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry. In a skillet, heat oil. Fry eggplant in hot oil on each side until golden brown. Place fried slices on paper towels to absorb excess oil. Discard frying oil. In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates. Add salt, pepper and spice, stir for about 10 minutes. In a 9x13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom. Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture. Pour the tomato sauce and water on top of the layers, then place the tomato slices. Bake in a 350F oven for about 45 minutes or until stew becomes thick and bubbly. Let stand for about 10 minutes before serving. Serve with Pita bread and/or rice.

Turkey − Eggplant Imsakaa

56

United States − Flag Cake
1 − 9X13 inch white cake 2 pints strawberries 1 pint bluberries Boiled Icing Boiled Icing: 1 cup white sugar 1/3 cup water 1 tablespoon light corn syrup 1/8 teaspoon salt 2 egg whites 1 teaspoon vanilla extract 3 tablespoons confectioners' sugar Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238F − 242F. In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. De−stem the strawberries and cut in half. Spread boiled icing on cake. In the top left hand corner of the iced cake, make a four inch tall by five inch wide rectangle with the blueberries. Lightly press the berries into the icing. Fill in the rectangle with remaining blueberries in rows. The white space in between will resemble stars. Place strawberries cut side down in rows going across horizontally. The bottom stripe is red, so start with that row. Be sure to press the berries lightly into the frosting.